The invention discloses a production technology of a lactobacillus plantarum fermented pear juice beverage. The technology comprises the following steps: (1) inoculating a liquid seed culture medium with lactobacillus plantarum, and activating so as to obtain a seed solution containing thalli; (2) cleaning, dicing and quickly juicing snowflake pears to obtain a snowflake pear juice; (3) taking thefreshly squeezed snowflake pear juice, adding sucrose, sterilization and cooling the obtained solution, inoculating with ht elactobacillus plantarum to obtain a seed culture solution, carrying out fermentation culture, naturally settling the fermented pear juice after the fermentation is finished, and taking the supernatant liquid to obtain the lactobacillus plantarum fermented pear juice beverage. The obtained beverage is sour, sweet and delicious in taste and free of bad smell. The viable count of the lactobacillus plantarum in the beverage is measured to be 1.12 * 10<11> CFU/mL. The totalcontent of organic acids is increased from 7.81 g/L to 21.46 g/L, and the content of lactic acid is obviously increased. The invention provides a production method of a viable bacteria type beverage with antioxidant capacity.